Mushroom Barbacoa Bowl
Barbacoa is a form of slow cooking meat over an open fire that supposedly originated in the Caribbean (although humans have been cooking this way since we discovered fire).
Health Benefits - oil free, gluten free, soy free, low sugar, vegan and a healthy snack
Prep time 15 minutes
Cooking time 15 minutes
Yield 3 servings
The term “barbecue” is actually derived from barbacoa, and both have become very popular foodie trends. The popular spice blend used in this barbacoa makes this a quicker-cooking mushroom recipe.
Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015)
- 4 cloves garlic, minced
- 1 medium yellow onion, coarsely chopped
- 3 Tbsp lime juice
- 2–3 chipotle peppers in adobo sauce (optional)
- 1 Tbsp ground cumin
- 1 tsp ground oregano
- pinch ground cloves
- 2 pounds portobello mushrooms, cut into ½-inch cubes
- sea salt and black pepper to taste
MUSHROOM BARBACOA BOWL
- 2 cups cooked brown rice
- 2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
- 1 recipe Roasted Red Pepper Sauce (see recipe)
- Combine the garlic, half of the onion, the lime juice, chipotle peppers, cumin, oregano, and cloves in a blender and process until smooth. Set aside.
- Heat a large skillet over medium-high heat. Add the remaining onion and the mushrooms, and cook, stirring frequently, until the mushrooms have released their juices and cooked down, about 10 minutes.
- Season with sea salt and black pepper to taste.
- Add the marinade to the skillet with the mushrooms, and reduce the heat to medium. Cook for 10 minutes, until the sauce has thickened.
BUILD YOUR BOWL
- To serve, spoon half a cup of brown rice into four bowls.
- Top with the Barbacoa Mushrooms, steamed vegetables, and the Roasted Red Pepper Sauce.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
- Created on .